Asparagus with Vin Santo Vinaigrette

• 1 1/2 cups Vin Santo (about 375 milliliters)
• 1/3 cup extra-virgin olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 bunch of asparagus, trimmed
• 6 Bibb lettuce leaves
• 1 hard-cooked egg, peeled and chopped
• 1/4 cup chopped toasted almonds (see page 168)

1. In a small saucepan, reduce the Vin Santo to 1/3 cup over medium heat, about 10 minutes.
2. In a small jar or plastic container with a tight-fitting lid, combine the reduced Vin Santo, olive oil, lemon juice, mustard, salt, and pepper.
3. Shake to combine, making sure the mustard is fully incorporated.
4. Bring a large pot of salted water to a boil over high heat.
5. Add the asparagus and cook until just tender, about 3 minutes.
6. Transfer the asparagus to a bowl filled with ice water and let it cool, about 3 minutes.
7. Drain the asparagus and pat dry with paper towels.
8. Place the lettuce leaves in a serving bowl and arrange the asparagus on top.
9. Top with the hard-cooked egg and chopped almonds.
10. Drizzle the entire salad with the vinaigrette.
11. Serve immediately.

vin santo, extravirgin olive oil, freshly squeezed lemon juice, mustard, salt, freshly ground black pepper, egg, almonds

Taken from www.epicurious.com/recipes/food/views/asparagus-with-vin-santo-vinaigrette-394228 (may not work)